| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 6 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Chocolate-wafer-cookie crumbs |
| 4 | tb | Unsalted butler; melted |
| 3 | lg | Egg yolks |
| 3/4 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 1/2 | c | Milk |
| 1 | tb | Unsalted butter |
| 1 | ts | Pure vanilla extract |
| 1/2 | c | Heavy cream; plus additional for garnish, (optional) |
| 3 | Ripe bananas | |
| 1/2 | c | Finely chopped pecans |
INSTRUCTIONS
CRUST FILLING Preheat the oven to 375 degrees. Crust: Combine cookie crumbs and melted butter in a small bowl. Press mixture over the bottom and sides ola 9-inch pie plate. Bake crust in center of oven for 7 minutes. Cool completely on a rack. Filling: Beat egg yolks in a heavy medium-size saucepan. Mix in sugar, cornstarch, and salt; stir in milk. Add butter and cook over medium heat, stirring constantly for 5 to 7 minutes, until butter is melted and mixture is bubbling and thick. Remove pan from heat and stir in vanilla. Transfer custard to a glass bowl and press a piece of plastic wrap to the surface. Chill for 2 hours. Assembly: Whip heavy cream to stiff peaks and fold gently but thoroughly into chilled custard. Peel and slice 2 bananas and arrange over bottom of crust. Spoon filling over bananas. Cover with plastic wrap and refrigerate for at least 6 hours. Before serving, remove plastic wrap. Peel and slice remaining banana and arrange slices around the perimeter. Sprinkle the center with the chopped pecans and garnish with whipped cream. Happily Busted w/ no CATS! <[email protected]> 1998 Recipe by: Sheila Lukins U.S.A. Cookbook - Bon Appetit Posted to MC-Recipe Digest by Barbra<[email protected]> on Mar 01, 1998
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